Home › Frozen Desserts › Frozen Desserts: Water

Frozen Desserts: Water

Water Ice. Sweetened fruit juice, diluted with water, requires B level measures ice to 1 salt MRS. CURTIS'S COOKBOOK Sherbet.-A water ice, to which has been added a small quantity of dissolved gelatin or beaten whites of eggs.

Frappé. Water ice frozen to the consistency of mush. Frappé requires equal quantities of ice and salt to give it a granular consistency.

Punch.-A water ice, to which has been added spirits or spices for stronger flavoring.

Frozen Fruits.-Fruit pulp frozen where one or several kinds of fruits have been used.

Philadelphia Ice Cream.-A custard foundation thin cream, and flavoring. Mousse (Parfait or Fruit Pudding).-Heavy cream, whipped stiff, sweetened, flavored, poured in a mold, packed in ice and salt (2 parts ice to 1 salt), and allowed to stand three or four hours. Mousse is also made from the whip off thin cream folded into a mixture containing a small quantity of gelatin.

Cider Ice.

WATER ICES 1 quart cider, 1 cupful orange juice, cupful lemon juice, 1½ cupfuls sugar.

Dissolve the sugar in the cider, add the fruit juice, mix the ingredients, and freeze.

Orange Ice. 4 cupfuls water, 2 cupfuls orange juice, 2 cupfuls sugar, cupful lemon juice, Grated rind 2 oranges.

Boil sugar and water twenty minutes. Add fruit juices and grated rind; cool, strain, and freeze.

Apple Water Ice. 6 large tart apples, 2 cupfuls sugar, 4 cupfuls water, 2 lemons.

Put the apples, sugar, and water on to boil, add the grated yellow rind of 1 lemon. Cook until the apples are reduced to a pulp, take from the fire, drain carefully, without squeezing, add the juice of the lemons; when cold, freeze.

Currant Water Ice. 2 cupfuls red-currant juice, 2 cupfuls sugar, 2 cupfuls boiling water.

Add the sugar to the boiling water, and stir until dissolved. When cold, add the currant juice, and freeze.